Better late than never! February got away from me before I even had a chance to think about baking this cake. I finally had some time yesterday and decided to go ahead and try this recipe. I was not disappointed, though my family didn't like it nearly as much as I did.
I tried a new cake flour- King Arthur unbleached cake flour. My cake was a little dry and I'm wondering if I shouldn't just go back to using Silk cake flour. I was attempting to be a little healthier (ha!). I also think my oven needs calibrating since I left the cake in for the least amount of time and it seemed slightly overdone.
The custard was delicious. I could've just eaten that and been satisfied. The texture was creamy and rich but not overpoweringly "eggy" as some custards can be. I didn't have the problems that others experienced with the custard "setting up".
Overall, this was one of the most satisfying cakes I've made with this group. I'm really looking forward to making the March cake. Bon Appetit y'all!
Wednesday, March 7, 2012
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